Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you’ll never miss the meat!
Whether you’re looking for to get healthier or currently a vegetarian, you need this recipe in your life. Add it to these other vegetarian favorites for Meatless Mondays that will be dynamite. Easiest Vegetable Stir Fry, Simple Butternut Squash and Easy Pasta Primavera. YUM!
Vegetarian Enchilada Recipe
With vibrant colors, bold flavors and incredible Homemade Enchilada Red Sauce, these are going to win over every meat lover! The creamy sweetness of the sweet potatoes is a perfect combination to the Mexican spices. Black beans and rice together make what’s called a complete protein (more on that later). All of this goodness is slathered in a rich sauce that will make you wonder why you ever needed meat in the first place. You and your family won’t even miss the meat! You are going to love it!
This comes together so easily too. It’s a wonderfully simple meal that takes a little time to prep and bake but is so worth it in the end. These Vegetarian Enchiladas are the ideal dish for when you want something healthy, but you also want a comfort food. These will check all the boxes for being completely and utterly satisfying in every possible way. Food that warms you inside and out! And it’s Mexican food! It doesn’t get much better than that truly. You have to give these vegetarian enchiladas a try ASAP!
Ingredients for Vegetarian Black Bean Enchiladas
Wholesome, good for you ingredients fill these vegetarian enchiladas so there’s no guilt here. There are variety of sweet potatoes sold in stores. Look for ones with orange flesh. Often these will be labeled as yams, but they are really a red variety of sweet potatoes. Red Garnet or Jewel are popular varieties out here I know.
- Olive Oil: For sautéing vegetables.
- Sweet Potato: Skinned and diced.
- Onion: diced
- Red Bell Pepper: Can use yellow or orange as well.
- Chili Powder: Add more or less to taste.
- Paprika: Adds a nice mild spice flavor to the enchiladas.
- Cumin: A much loved Mexican spice.
- Salt and Pepper: To taste
- Black Beans: Can use canned black beans or make your own quickly in the instant pot.
- White Rice: I love how beautifully this home cooked rice works in this recipe or if you’re in a hurry use instant.
- Shredded Cheddar Cheese: Mild, medium or sharp, whichever you prefer.
- Red Enchilada Sauce: Homemade or Store Bought
- Optional: Cilantro, avocado, tomatoes
Making the Best Vegetarian Enchiladas
Vegetarian Enchiladas take a little bit of prep work, but trust me it’s worth it. I like to whip this out when I have left over rice I need to use. Sautéing the vegetables brings out their flavors and softens them for perfect filling.
- Sauté: In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender .
- Add: Stir in the chili powder, paprika, cumin, salt and pepper, black beans and rice. Remove from heat.
- Layer: In a 9×13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
- To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
- Bake: Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes at 350 degrees or until cheese is bubbly and cooked throughout. Garish the vegetarian enchiladas with optional toppings.
Rice and Beans are a Winning Combination!
If you are a vegetarian, becoming a vegetarian or just trying to cut out more meat in your diet, you know that it can be tough to get enough protein in you diet. Protein is an essential part of a healthy diet and a huge player in our health. It’s critical to our organs, muscles and tissues, fueling energy and carrying oxygen. Each protein is made up of 20 amino acids. Elven of these our bodies can create on our own. But we need to get the other 9 from the foods we eat.
For a food sourced protein to be considered complete it needs to have all nine essential amino acids. Non-meat proteins, such as nuts, beans and lentils often have several amino acids, but not all of them. By combining certain foods however, you can create a complete protein source with all the amino acids. This is true for beans and rice! One cup of this delicious combo delivers 12 grams of this essential complete protein and all the essential amino acids. And having them in these scrumptious Vegetarian Enchiladas is probably the most delicious way to eat them! Or you can try Red Beans and Rice or Make This incredible 20 Minute Black Bean Soup and serve it over Rice.
Tips and Variations for Easy Vegetarian Enchiladas
Sweet, savory, hearty and delicious! These Vegetarian Enchiladas are just so good!
- Cover it up: I have found that if I don’t cover every square inch of exposed tortilla with sauce, the tortillas will sometimes get hard and crunchy where exposed to just the oven heat. Usually this happens on the ends. If you like crunchy ends then don’t worry about it. But if you don’t be sure to slather these vegetarian enchiladas generously and completely.
- Warm: Be sure to warm the tortillas in the microwave so they are more pliable and easier to roll. Otherwise they could come apart on you.
- Cooked: Make sure to dice your sweet potatoes pretty small so they cook all the way through. No one wants crunchy sweet potatoes in their vegetarian enchiladas.
- Spicy: Give these vegetarian enchiladas a bit more heat by adding more chili powder, or cayenne powder. You can also spice it more after cooking with spicy salsa or sauce.
- Smokey: Sweet potatoes and smoky chipotle were made to go together. Swap out the regular chili powder for chipotle chili powder and be prepared to be wowed!
- Cheese: Swap out the cheddar for Monterrey jack, pepper jack or even melty mozzarella. Any of these or a combination work well with the vegetarian enchiladas.
- Rice: Feel free to swap out the white rice and use brown rice or even quinoa.
Freeze and Make Ahead
I love it when I can make a meal, double it and make a second to freeze and use at a later date. These Vegetarian Enchiladas are perfect for this. Make two batches and you can have an incredible twice! You can also make these ahead of time and cook when ready! Love it!
- Make Ahead: Make the enchilada filling as directed and place filling in the fridge for up to 2 days. When ready to assemble, warm tortillas and continue as directed. You can also assemble the enchiladas, complete with the sauce and refrigerate for up to a day. Bring to room temperature before baking.
- To Freeze: Make the vegetarian enchiladas complete with the sauce and place in 9×13 disposable aluminum tin. Cover tightly with plastic wrap and then again with aluminum foil. Freeze for up to 2-3 months. Let thaw overnight in the fridge before baking. Can also be frozen in any freezer safe 9×13 pan.
More Meatless Marvels!
Sometimes you just need a break from meat! It’s good for your body too. Reducing your intake, especially of red meat, can help your cardiovascular health. It’s good to throw in a few vegetarian dishes now and then. It is an easy way to get more vegetables into our diet like they say we should. But it’s got to taste good if we’re going to do it right! These taste amazing! All of these recipes are full of flavor, you’ll love serving these to your family and yourself!
- 20 Minute Black Bean Soup
- Vegetarian Lasagna
- Buddha Bowl
- Healthy and Easy Vegetable Detox Soup
- Copycat Zupas Wisconsin Cauliflower Soup
Vegetarian Enchiladas
Ingredients
- 1 Tablespoon olive oil
- 1 sweet potato diced
- 1 onion diced
- 1 red bell pepper diced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- salt and pepper
- 1 15 ounce can black beans, drained and rinsed
- 2 cups white rice cooked
- 6 flour tortillas
- 3 cups shredded cheddar cheese divided
- 2 cups red enchilada sauce
Optional Garnish:
- Chopped Cilantro
- Avocado diced
- Tomatoes chopped
Instructions
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Preheat oven to 350 degrees. In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender. Add in the chili powder, paprika, cumin, salt, pepper, black beans and rice. Remove from heat.
-
In a 9x13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
-
To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
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Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is bubbly and cooked throughout. Garnish with optional toppings.
Nutrition
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